Whew! Last week was tough! The crew worked extra hours and we got all the veggies in and all the greens covered. It looks like everything survived those freezing temps and we're feeling pretty good that all our hard work paid off! We have walk-in coolers full of vegetables for the winter and greens sweetened by the freeze. The weeds have finally died and we are hoping the caterpillars have too. We are finishing our last seeding in the greenhouses for winter and starting to plant the garlic. Our to-do list is still full of cleanup and root washing before winter but the end of this crazy season is near...
Scenes from the farm: Kat and the giant fennel; Breezy and Phoenix the happy harvesters; the cooler half-full; Breezy and Ember harvesting in the cold; Duma eating cabbage; Malaika, Laura and Breezy after the late-night emergency squash transfer; Ember, Laura and Kat seeding swiss chard for the winter.
Roasted Carrot & Fennel Soup
This simple vegan soup can be prepared quickly on a weeknight. Roast the carrots in advance for and even faster meal.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 1 pound carrots
- Olive oil
- 1 bulb fennel
- 1/2 cup sliced onion
- 2 teaspoons ground ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups vegetable broth
Preheat oven to 400 degrees.
Slice carrots into planks and toss with olive oil. Roast for about 20 minutes.
Meanwhile, heat 1 tablespoon olive oil in a stockpot set over medium.
Trim fronds from fennel and save for another use (I like to use it as a bed for baking fish). Slice fennel bulb thinly.
Add fennel and onion to the pot and stir to coat with oil. Cook, stirring occasionally, until quite soft and starting to caramelize.
Stir in ginger, coriander, salt, and pepper.
When the carrots have roasted, add them to the pot, then add the vegetable broth. Bring everything to a boil then reduce to a simmer for 10 minutes.
Using an immersion blender, puree soup until smooth. Serve, with sriracha or cream, if desired.